Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F18%3A73582653" target="_blank" >RIV/61989592:15310/18:73582653 - isvavai.cz</a>
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0278691517307160" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0278691517307160</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fct.2017.11.049" target="_blank" >10.1016/j.fct.2017.11.049</a>
Alternative languages
Result language
angličtina
Original language name
Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR
Original language description
Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (> 10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (transanethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30108 - Toxicology
Result continuities
Project
<a href="/en/project/GA17-02718S" target="_blank" >GA17-02718S: INTERACTIONS OF ESSENTIAL OILS FROM CULINARY SPICES AND HERBS WITH ENDOCRINE AND DETOXICATION SIGNALLING PATHWAYS</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Chemical Toxicology
ISSN
0278-6915
e-ISSN
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Volume of the periodical
111
Issue of the periodical within the volume
JAN
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
374-384
UT code for WoS article
000423248100032
EID of the result in the Scopus database
2-s2.0-85037147903